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Seared Tuna Salad with Ginger Miso Vinaigrette
INGREDIENTS
1/4 c rice wine vinegar
1 Tablespoon wheat free tamari
1/2 lime, juiced
1 teaspoon grated ginger
1 tablespoon white miso paste
1 Tablespoon cilantro, chopped
1/2 c sesame oil
1-1/2 lbs FRESH tuna fillet
FRESH ground salt
FRESH ground pepper
2 Tablespoons sesame oil
6 cups your favourite organic green salad mix
2 scallions, chopped
1/2 cup brown rice vermicelli, boil according to package instructions
1/4 cup sliced almonds
1 orange, peeled and sectioned
METHOD
1. Whisk vinegar, tamari, lime, ginger, miso and cilantro in a small bowl. Pour in the oil and continue to whisk until emulsified.
2. Season the tuna fillets lightly with salt and pepper; lightly coat with sesame oil. Heat a large, dry skillet over high heat. Add fillets; cook about 2 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Remove fillets from the pan and allow to rest on the cutting board before slicing into 1 inch blocks.
3. Mix the your favourite organic greens together and spread out on a platter. Top with scallion, brown rice vermicelli, almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Serve with joy and enjoy with loved ones.